Paul Bacino

I cook stock all the time u don't need to separate, just PC all together, Strain/ put in fridge, fat rises to top. Skim ( Save if u wish ) Beautiful gelatinized stock!! The gelatin stock will be below the fat cap Enjoy ( I just make 4 qts for thanks giving )-- Yes, left over stock that doesnt fit quart containers, builds the next stock

Little tuna salad---soy/ wasabi dressing i also a a local Greek dressing too

@liamsaunt "I decided to make a grown up version of spaghettios" -- i grew up on Franco American

So, Collard Service Jasmin rice w/ shisho powder, Texas Pete hot sauce

The Collards journey The Chop Shaw shank redemption The stock--- brown chicken stock w shank broth Pan fry greens--garlic, red pepper, wine, apple cider vinegar Crock pot cook

Absolutely Beautiful!!!

Thanks RT

So, thanks to those chime in on Rolled oats. Picked some up at WF. I didn't toast mine, as i some times toast my garlic. I soaked the oats in milk for 1/2 hr. I just used beef, added the oat mixture, mixed. They actually turned out really well,

Kimchi marinated chicken thigh, Momo noodles . my broth and peppers

Thanks for all the input!!!

I like the GF Rolled oats idea. Question on rice flakes, do u cook them first? I mean, i have like pad Thai noodles, i can cook and use a light pulse in food processor, to keep texture Thoughts

Use those baby tators - leeks, peppers. onions/ my pepper powder

I have to fill an obligation, we had a severe storm in Bennington ( Omaha ) ,and i need to make food to the person who helped in a clean up. Problem is he wants my sugo , wife is gluten free. He wants meatballs. So i need something to replace bread, that wont completely change profile. Thoughts B

Short rib dinner/ mash / beets

Stuffed pepper w/ fresh garden sauce